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Easiest Way to Make Perfect Vegan Omelette - Soy-free!

Vegan Omelette - Soy-free!. Great recipe for Vegan Omelette - Soy-free!. This may not taste just like an egg, but it's the perfect substitute! Before you jump to Vegan Omelette - Soy-free! recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

Vegan Omelette - Soy-free! Rinse spinach in colandar and set aside. Mix together chickpea flour and enough water to form a paste; keep blending until smooth. Unbelievable Soy-Free Vegan Omelette To Die For! You can cook Vegan Omelette - Soy-free! using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegan Omelette - Soy-free!

  1. It's of Batter.
  2. You need 1 1/2 cup of water.
  3. It's 2/3 cup of chickpea flour.
  4. You need 1/2 cup of raw cashews (or 1/4 cup cashew butter).
  5. Prepare 4 tbsp of oatmeal flour (or 6 tbs. oatmeal).
  6. You need 5 tbsp of maize (ground corn, polenta mix).
  7. Prepare 3 tbsp of cornflour (corn starch).
  8. Prepare 1 1/2 tbsp of nutritional yeast.
  9. You need 1 clove of garlic.
  10. You need 1/2 tsp of salt.
  11. It's to taste of pepper.
  12. Prepare of Add-ins.
  13. Prepare 4 tbsp of parsley, finely chopped.
  14. Prepare 1/4 cup of thinly sliced green onions.
  15. You need 1/4 cup of thinly sliced mushrooms.
  16. You need 1 of try your own combination....

In my pre-vegan days I never was a big fan of eggs. Especially boiled eggs, and I really hated it when a personal trainer I used to have was making me eat loads of them 'for protein', because I was vegetarian at the time. This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten.

Vegan Omelette - Soy-free! instructions

  1. In a blender or food processor, blend all the batter ingredients. (Everything but the parsley, onions and mushrooms, or your own additions.).
  2. Adjust flavor. The omelette gets a little more bland while cooking, so you want it to taste a tiny bit "too" salty, flavorful....
  3. Mix in your Add-ins..
  4. Make ahead: at this point, you can pour the batter into an airtight container and leave for a day or two in the fridge for later use..
  5. Heat a small non-stick frying pan on the stove to medium-high with some oil (I use olive oil)..
  6. Pour batter into the pan till it reaches the edges, and keep going till your desired thickness. (I like it about 1/3 inch thick)..
  7. Let it fry on one side. If your omelette is thick, cover the pan for a few minutes..
  8. When you see holes forming in the middle of the omelette, it's time to flip it over (pretty much like a pancake)..
  9. Fry for another 2-3 minutes on the other side till it's nice and golden brown..

Fold in some vegan cheese and you will have an amazingly delicious egg-less chickpea tofu omelet that can be made soy-free, too! If I don't go for my usual sweet breakfast like oatmeal, pancakes, waffles or crêpes, I love to make this hearty vegan omelet. This chickpea omelette is the best invention for a vegan breakfast since sliced bread! It's vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to egg omelettes! If you haven't cooked with chickpea flour yet, you have to try this recipe!

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